Parmigiana di Melanzane with mushrooms

 In Dinner/Supper, Lunch, Recipes, Vegetarian


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Parmigiana di Melanzane

I’ve never made a secret of the fact that I like comfort food. Why wouldn’t you? But I know that most comfort foods aren’t always the healthiest things to eat with all the carbs, cream and cheese they mostly contain. As this whole low-carb thing has taken over the world, I was thinking the other day if there are really any low-carb, vegetarian options out there? That’s when I remembered my old favourite, Parmigiana di Melanzane.

Parmigiana di Melanzane

I’m not usually the biggest aubergine fan but I do like it layered with rich tomato sauce topped with lots of cheese and so decided to zshoosh it up a little by adding a lot of herbs and mushrooms to the tomato sauce. The end result was the most delicious, comforting bake which was the perfect light comfort food. Something I need more and more now that we’re moving swiftly into Autumn. If you’re not eating low-carb, you could serve this with some good crusty bread but I served it with a green salad dressed in a zesty lemon vinaigrette and it was just delicious.

Parmigiana di Melanzane

Parmigiana di Melanzane
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3.87 from 36 votes

Aubergine, tomato & mushroom bake

Course Banting, Low Carb, Vegetarian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 -6
Author Alida Ryder


  • 3 large aubergine sliced into 1cm slices
  • 150 g mozzarella
  • 100 g Parmesan/Pecorino grated

for the sauce

  • 1 red onion finely choppes
  • 2 garlic cloves finely chopped
  • 250 g mushrooms sliced (I used portobellini/chestnut)
  • 2 x 400g cans chopped tomatoes / 500g cherry tomatoes halved
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary finely chopped
  • 1 tablespoon fresh basil finely chopped
  • salt & pepper to taste


  • Brush the aubergine slices with olive oil and grill in a hot griddle pan for 1-2 minutes per side. Set aside.
  • Pre-heat the oven to 200°c.
  • To make the sauce, sauté the onion in a saucepan in a splash of oil until soft and translucent.
  • Add the garlic and mushrooms and fry until the mushrooms are golden brown.
  • Add the remaining ingredients and allow to simmer for 10 minutes until the sauce has reduced slightly.
  • To assemble the bake, layer the grilled aubergine with the sauce and cheese in an oven-proof dish, reserving some of the mozzarella to finish the bake off with.
  • Place the dish in the oven and allow to bake for 15-20 minutes until the cheese is melted and golden.
  • Remove from the oven and allow to cool for 5 minutes, then serve with salad/bread of your choice.


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Showing 22 comments
  • afracooking

    Lovely – I did change the ratio (serving for 2: 3 aubergine, 400g mushroom, 1 can tom, 100g cherry tom) To reduce the fat I used a combination of cottage cheese and a little grated cheese. Super tasty! Will make it again.

  • Bikergirl

    Was really delicious, I served mine with veg and crusty bread. My husband loved it. Would like to know what the calorie count is? Will definitely cook it again

  • Susan

    This is a fabulous dish but I wish there was a carb count on it

  • Michelle Joseph

    This recipe is just lovely! I added some pine-nuts and served with a simple cos lettuce salad and fresh bread. And then poof! Gone! (just like that)

  • Mimmy

    I like the recipe. How long can I store it in the fridge/freezer ?
    I’m looking for a good healthy comfort food and I think I found one.

    • Alida Ryder

      I’ve never frozen this but I suppose you could freeze it unbaked up to 1 month. In the fridge this should last up to 5 days.

  • Jen B

    This sounds delicious, but what kind of mozzarella do I need? Is it a ball, or the firm kind that’s in a block and can be grated?

    • Alida Ryder

      You could use either. I used the firmer kind but fresh mozzarella would be just as good.

  • Eva R

    Made this last night, it came out fantastic! I used nice italian buffalo mozzarella and parmesan cheese and it came out really really good. My only critique would be that cutting eggplant in 1cm slices is a bit on the thick size, 0.5 cm would probably be better. Overall, a great recipe!

    • Alida Ryder

      I’m so glad you liked it. You can definitely slice the eggplant into thinner rounds, I just like the chunkiness of them at 1cm. 🙂

  • Lauren

    Quick question, is it 2 400g cans chopped tomatoes AND 500g cherry tomatoes, or is it one or the other?

  • Carol Girardin

    Going to make this for the second time. Really really yummy recipe which both my husband and I thought was a wonderful mix of flavours and textures.

  • Susie

    Oh it is just delicious,
    made a small amount yesterday,
    Today am making it again
    l hope to freeze some.
    Don’t know if it will work or not,
    But here goes.

  • Nilufer

    I think this is the best recipe. My family adored this. And it was delicious. Thanks for sharing such a nice recipe. I featured your recipe on my blog, so you can check it. It’s in Turkish but I put a link.

    Have nice day!

    More than 5 star!!!!!

  • Rcatheron

    I love eggplant parm, and this looks like a simple but delicious recipe! One thing, I’ve always sprinkled the raw slices with salt and put them in a colander to drain the excess liquid, making for a firmer texture. Is that not necessary in this recipe?

    • Alida Ryder

      I never do this as I find it an unnecessary step. If you prefer to do it though, simply do it before you fry the slices.

  • Aninas Recipes

    I am really not a fan of aubergine. However, since I am always looking for good vegetarian “banting” friendly meals – I am going to have to give this one a try for lunch! Awesome as always! xx

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